Chili Con Carne with leeks
15
45
4
No
Ingredients
- 45 ml (3 tablespoons) of olive oil
- 454 g (1 pound) of chopped beef
- 1 cubed green pepper
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 10 ml (2 teaspoons) of chopped garlic or 2 big chopped garlic cloves
- 10 ml (2 teaspoons) each of ground chili pepper, ginger, cumin and coriander
- Ground Cayenne pepper, up to taste
- 45 ml (3 tablespoons) of brown sugar
- 45 ml (3 tablespoons) of Dijon's mustard
- 45 ml (3 tablespoons) of red wine vinegar
- 796 ml (1 can of 28 oz) of crushed tomatoes
- 540 ml (1 can of 19 oz) of rinced and drained red beans
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- Pour olive oil in a large pan. Brown chopped beef in olive oil at high heat. Add green pepper, Les Cultures de chez nous sliced leeks, garlic and spices. Bake 2 minutes.
- Add all other ingredients, bring to a boil and simmer at low heat for about 45 minutes.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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